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Sous Vide Venison Chili

jason.r.whitworth

Deer shoulder meat 55°C for 48 hours.

Chopped into cubes & seared, onion, garlic, canned New Mexico green chile, New Mexico red chili powder, cumin etc.

Finished with some chive and sour cream.

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Comments

bkeene12

Seconded the antlers. Good placement!

aaron.murphycrews

The antlers are a nice touch!

A_L_Esterling_35269

That is a beautiful dish, Jason!

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